Slow Cooked Loin Of Pork
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Bacon and sage stuffed roast pork
- 40g butter
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 rashers middle bacon, rind removed, finely chopped
- 2 tablespoons chopped fresh sage leaves
- 1 1/2 cups fresh white breadcrumbs
- 1 egg, lightly beaten
- 2kg boned rolled loin of pork, rind scored
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 4 pink lady apples, cored, quartered
Basic gravy (makes 2 to 2 1/2 cups)
- 2 cups Massel chicken style liquid stock
- 3/4 cup dry white wine
- 2 1/2 tablespoons plain flour
- Step 1Preheat oven to 230°C/210°C fan-forced. Melt butter in a frying pan over medium-high heat. Add onion, garlic and bacon. Cook, stirring, for 3 to 4 minutes or until onion has softened. Transfer mixture to a bowl. Cool slightly. Add sage, breadcrumbs and egg. Mix to combine.
- Step 2Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through thickest part of the meat, without cutting all the way through, to form 1 piece. Press onion mixture over cut side of loin. Roll up to enclose. Tie with kitchen string at 3cm intervals. Rub skin with oil, then salt. Place in a roasting pan.
- Step 3Roast for 20 minutes or until skin starts to turn golden. Reduce oven to 180°C/160°C fan-forced. Roast for 2 hours 15 minutes or until pork is golden, and juices run clear when pierced with a skewer. Add apples for last 15 minutes. Cover ends of pork with foil if over-browning. Remove pork from oven. Cover loosely with foil. Stand for 10 minutes. Slice. Serve with apple.
- Step 4Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
Roast pork with prosciutto, sage & pistachio nuts
- 2 1.5kg boned pork loins
- 250g thin slices prosciutto
- 20 fresh sage leaves
- 110g (2/3 cup) shelled pistachio nuts, roughly chopped
- 2 tablespoons salt
- 2 tablespoons fresh lemon juice
- 6 (about 250g each) beurre bosc pears, unpeeled, halved, stems left intact
- Step 1Place pork loins, rind-side up, on a clean surface. Use a sharp knife to score rind crossways, to fat layer, at 2cm intervals. Pat dry with paper towel.
- Step 2Turn pork over and position so the thicker end is on your left. Cut a horizontal slit from the centre towards edge in the thicker end (don’t cut all way through). Open top of slit so pork sits flat. Place half the prosciutto down centre of each pork loin, leaving a 3cm border at ends. Top with sage, pistachio nuts and remaining prosciutto. Beginning at the thicker ends, roll pork up and tie with un-waxed white string at regular intervals to secure.
- Step 3Preheat oven to 230°C. Position oven racks so tops of pork loins are at middle height in oven.
- Step 4Rub 1 tablespoon of salt and 1 tablespoon of lemon juice thoroughly into the cuts on each pork loin rind. Place in a large roasting pan. Roast in preheated oven for 20 minutes or until skin crackles. Reduce temperature to 180°C. Place pears around the pork in a single layer. Cook for a further 1 hour or until pork is golden, crackled and just cooked through.
- Step 5Remove pork from pan, transfer to baking tray and cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Return pears to oven and cook for a further 10 minutes or until soft.
- Step 6Turn oven off. Reserve pan juices to make gravy. Place pears on the tray with pork and keep warm in oven while making gravy (see related recipe).
- Step 7To serve, place the pork loins and pears on 2 large serving platters. Carve each pork loin into 2cm-thick slices. Serve with gravy.
Pork with nut & speck seasoning with honeyed roast pears
- 120g speck
- 25g butter
- 1 large brown onion, finely chopped
- 1 100g pkt unsalted cashews, chopped (Ducks brand*)
- 50g (1/2 cup) blanched flaked almonds, roughly chopped (Ducks brand*)
- 30g (1/4 cup) almond meal (Ducks brand)
- 5 teaspoons fresh oregano leaves, chopped
- 1 bunch fresh thyme
- 1 egg
- Salt & freshly ground black pepper
- 1 bunch sage
- 1.2kg boned rolled loin of pork, string removed
- 3 small Bartlett pears, cut in half leaving stems intact
- 1 1/2 tablespoons honey
- 1 tablespoon olive oil
- 450g green beans, topped, tailed
- Step 1Use a sharp knife to cut the speck into 1cm cubes.
- Step 2Preheat oven to 180°C. Melt the butter in a large frying pan over medium heat. Add the speck and half the onion, and cook, stirring occasionally, for 3-4 minutes or until the onion softens. Add the cashews, almonds, almond meal, oregano and 1 tablespoon of thyme leaves, and cook, stirring, for 2-3 minutes or until the nuts are golden brown. Transfer to a medium bowl and set aside for 10 minutes to cool. Stir in the egg. Taste and season with salt and pepper.
- Step 3Place pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn pork over. Cut a horizontal slit from centre towards edge in thicker end (don’t cut all the way through). Open so pork sits flat. Place nut mixture crossways across centre of pork loin. Top with sage leaves, reserving 12 leaves with stems attached. Beginning at the thicker end, roll pork up to enclose filling. Use unwaxed white kitchen string to tie at 2cm intervals to secure. Place remaining thyme sprigs, under string, across top of pork.
- Step 4Place the pork in a roasting pan. Sprinkle the skin with 1/2 teaspoon of salt. Season with pepper. Place pears, cut-side down, around the edge in the roasting pan. Drizzle pears with honey. Roast in preheated oven for 70 minutes or until the pork skin is golden, the flesh is just cooked through and the pears are caramelised. Remove from oven and cover loosely with foil. Set aside in a warm place for 10 minutes to rest before carving.
- Step 5Meanwhile, heat oil in a medium frying pan over medium-high heat. Add reserved sage leaves and cook, uncovered, for 15-20 seconds or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Reduce heat to medium and add the remaining onion. Cook, stirring, for 2-3 minutes or until golden. Add the beans and cook, stirring occasionally, for 3-4 minutes or until bright green and tender crisp. Remove from heat.
- Step 6Slice pork into thick slices. Serve with pears and green beans. Sprinkle with fried sage leaves.
Step-by-step roast pork
- 1.75kg boneless pork loin, trimmed
- 2 teaspoons fennel seeds, toasted
- 1/2 teaspoon ground allspice
- 1 tablespoon olive oil
- 8 peaches
- 2 tablespoons maple syrup
- 1/2 cup (125ml) dry white wine
- 2 cups (500ml) Massel chicken style liquid stock
Rocket, pine nut and feta stuffing
- 250g rocket (about 2 bunches)
- 1 1/2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon chopped thyme
- Finely grated rind of 1 lemon
- 75g pine nuts
- 100g fresh white breadcrumbs
- 1 egg, lightly beaten
- 100g feta, diced
- Step 1Preheat oven to 220°C. Place pork flat, skin-side up, on a chopping board. Using a sharp knife, score skin widthways at 1cm intervals, cutting deeply almost into fat layer. Turn pork over. Holding knife horizontally, make a 5cm-deep cut under eye of meat, just above fat, to create a cavity for stuffing.
- Step 2For stuffing, cut thick stalks from rocket and chop finely. Coarsely chop leaves and reserve separately. Heat oil in a frying pan over low-medium heat, add rocket stalks, onion, garlic, thyme and lemon rind and cook, stirring, for 5 minutes or until soft. Add pine nuts and cook for a further 5 minutes. Stir in rocket leaves and cook for 1 minute or until just wilted. Transfer mixture to a bowl. Stir in breadcrumbs then season to taste with salt and pepper. Leave to cool, then stir in egg and feta.
- Step 3Season pork to taste. Pack stuffing into prepared cavity. Roll pork up to enclose stuffing and tie meat at 2cm intervals with cooking string to secure. Place in a large, heavy-based roasting pan. Combine fennel seeds, allspice and oil in a small bowl. Season to taste then rub over pork. Roast for 30 minutes, then reduce temperature to 190°C and roast for a further 30 minutes.
- Step 4Cut peaches in half and remove stones. Place peaches in pan around pork then drizzle with maple syrup. Return to oven and roast for a further 15 minutes or until pork is cooked through. Remove pork from pan. Wrap loosely in foil and set aside to rest for 15 minutes. Depending on the ripeness of the peaches, it may be necessary to return them to the oven for a further 5-10 minutes or until tender. Remove peaches from pan and cover to keep warm.
- Step 5Place roasting pan on to stovetop over medium heat. Add wine and stir to remove cooked pieces from base of pan then boil until reduced by 1/2. Add stock and boil until reduced by 1/2. Strain the gravy through a fine sieve into a jug. Serve pork in slices with peaches and gravy.
Crackin' roast pork
- 2.4kg boned rolled loin of pork, string removed
- 60ml (1/4 cup) olive oil
- 2 tablespoons sea salt flakes
- 5 small red apples, halved crossways
- 20 French shallots, peeled
- 3 whole garlic bulbs, tops trimmed
- 2 bunches baby carrots, peeled
Chorizo & torn sourdough stuffing
- 1 tablespoon olive oil
- 1 chorizo, cut into 1.5cm pieces
- 1 small onion, finely chopped
- 1 celery stick, coarsely chopped
- 1 teaspoon MasterFoods® Smoked Paprika
- 80ml (1/3 cup) apple cider
- 120g sourdough bread, torn into 2cm pieces
- 1/2 cup chopped fresh continental parsley
- 2 teaspoons fresh thyme leaves
- Step 1Preheat oven to 230°C. To make the chorizo & torn sourdough stuffing, heat the oil in a large frying pan over medium heat. Stir in the chorizo, onion and celery for 5 minutes or until soft but not brown. Stir in the paprika and cook for 30 seconds or until aromatic. Stir in the cider and cook for 5 minutes or until the liquid evaporates. Set aside to cool slightly.
- Step 2Meanwhile, place the pork, rind-side up, on a clean work surface. Use a sharp knife to score the rind, into the fat layer, at 2cm intervals.
- Step 3Turn pork over. Cut a horizontal slit in the thick end of the pork (don’t cut all the way through). Open the pork to sit flat.
- Step 4Stir the bread, parsley and thyme into the chorizo mixture. Season. Place the stuffing mixture along the centre of the pork. Starting from the thick end, roll up the pork firmly to enclose the filling. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals.
- Step 5Place the pork, rind-side up, in a large roasting pan. Drizzle over 1 tablespoon of oil, then rub the salt into the cuts. Roast for 35 minutes or until the rind crackles.
- Step 6Reduce oven to 200°C. Roast the pork for 40 minutes. Place the apple, shallots, garlic and carrots around the pork, and drizzle over remaining oil. Roast for a further 1 hour or until the pork is cooked through and the vegetables are tender. Transfer the pork, apple and vegetables to a platter.
Roast pork with prosciutto pears & couscous
- 2 cups (380g) couscous
- 1/3 cup (50g) toasted slivered almonds
- 8 dried figs, roughly chopped
- 1/2 teaspoon ground cinnamon
- 1.5kg boneless pork loin roast
- 1 teaspoon olive oil, plus extra to drizzle
- 1kg sweet potato, peeled, cut in chunks
- 3 Packham pears, quartered, core removed
- 12 thin prosciutto slices
- Step 1Preheat oven to 230°C. Soak the couscous in 2 cups water for 5 mins. Use a fork to separate grains. Stir in almonds, figs and cinnamon.
- Step 2Untie string from pork. Place rind side down with the thicker end to your left. Spread 2/3 cup of the couscous mixture over the opposite end. Re-roll and re-tie the string. Score rind at 2cm intervals. Brush with the olive oil and Fresh ingredients rub with salt. Place on a wire rack in a baking dish. Cook for 20 mins.
- Step 3Reduce oven to 200°C. Cook for 1 hour and 20 mins more until the juices run clear when tested with a skewer.
- Step 4Meanwhile, place sweet potato on a baking paper lined tray. Drizzle with oil and season. Wrap each pear quarter in proscuitto and add to tray. Add to oven 30 mins into cooking.
- Step 5Rest pork for 10 mins before slicing. Reheat couscous and serve with sweet potato, pears and pork.
Pork, fennel & sweet potato casserole
- 2 tablespoons plain flour
- 6 (about 220g each) pork loin cutlets
- 1 orange
- 1 tablespoon olive oil
- 500g orange sweet potato (kumara), peeled, coarsely chopped
- 625ml (2 1/2 cups) Massel salt reduced chicken style liquid stock
- 1 x 7cm cinnamon stick
- 2 fennel bulbs, outer layers removed, quartered lengthways
- Cooked couscous, to serve
- 1/3 cup fresh continental parsley leaves
- Step 1Preheat oven to 180°C. Place the flour on a plate. Season with salt and pepper. Add the pork and turn to coat. Shake off any excess.
- Step 2Use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small, sharp knife to remove white pith from the rind. Cut rind into very thin strips). Juice the orange.
- Step 3Heat the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the pork and cook for 2-3 minutes each side or until golden brown. Transfer to a plate. Repeat with remaining pork, reheating the dish between batches.
- Step 4Combine the pork, orange rind, orange juice, sweet potato, stock and cinnamon in the dish. Cover and bake in oven for 45 minutes. Stir in the fennel. Bake, covered, for 20 minutes or until tender.
- Step 5Divide the pork mixture and couscous among serving plates. Sprinkle with the parsley to serve.
Pork cutlets with apple & parsnip
- 4 (about 250g each) pork loin cutlets, excess fat trimmed
- Olive oil spray
- 2 Pink Lady apples, quartered, cored
- 1 leek, pale section only, halved lengthways, cut into 4cm pieces
- 3 Red Delight potatoes (see note), cut into 6 wedges
- 1 tablespoon plain flour
- 375ml (1 1/2 cups) Massel chicken style liquid stock
- 250ml (1 cup) white wine
- 1 1/2 tablespoons wholegrain mustard
- 2 garlic cloves, crushed
- 1 bunch baby (Dutch) carrots, trimmed, peeled
- 3 small parsnips, peeled, quartered lengthways
- Steamed green round beans, to serve
- Step 1Season pork with salt and pepper. Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook pork for 2-3 minutes each side or until golden. Transfer to a plate. Spray the pan with oil. Cook the apple for 2-3 minutes each side or until browned. Transfer to the plate with the pork. Cook the leek for 1-2 minutes or until light golden.
- Step 2Place 2 pork cutlets in a 5L (20-cup) capacity slow cooker. Top with half the apple, half the leek and half the potato. Place the remaining pork cutlets on top. Top with remaining apple, leek and potato.
- Step 3Place the flour in a jug. Add enough stock to make a smooth paste. Add remaining stock, wine, mustard and garlic. Pour over pork. Cover and cook on high for 3 hours.
- Step 4Add the carrot and parsnip. Cover and cook on low for a further 1 hour or until the vegetables are tender. Divide the pork, apple and vegetables among serving plates. Serve with beans.